12 - 2016 - Dr Libby

December 2016

June 18, 2019December 20, 2016 by Dr Libby Weaver

Christmas time. Do you love it or loathe it? Cherish it or dread it, or some combination of both? For just a brief moment, the outside world mostly shuts down and fortunate people everywhere tend to come together with others to enjoy a precious meal – and it’s often home cooked! Each family/group has their own traditions that flavour the day but the essence remains the same. It can be a special celebration.

It can also be a time of great stress for people. Some experience an immense ‘pressure’ to buy gifts and this can be tough financially. It’s also challenging to organise groups of people, particularly when families merge and there are multiple connections that need to be honoured.

Sometimes we can feel pushed and pulled around or frustrated that we have to race around on Christmas Day to multiple family members’ houses. Sometimes one or two people can bear the brunt of the organisational load and feel the weight of it heavily. Other times there can be family members who don’t get along so well or there has been recent loss and there are moments of tension or worrying about how things might play out.

These are real challenges that many have or will come across at some stage in their lives. It’s undeniable for most that no one knows how to push their buttons better than those they love and cherish most in this world! And yet, in each moment we are presented with an opportunity to choose how we perceive and respond to the experiences we have.

We are so very fortunate to live in a part of the world where we have this opportunity to celebrate together. Sometimes we can get so caught up in the day-to-day tasks and our “to-do” list that we lose sight of the bigger picture and the gifts.

We can look at our upcoming holiday and see all the potential things that could go wrong, how much we have to do for one measly day, how little time we have to prepare, how crazy the traffic is, how busy the shops are, and how impatient everyone becomes as they rush around.

Or we can choose to see it as a unique opportunity to spend special, quality time with those we love most in this world, to transform past emotional pain, to witness the delight and excitement in children’s faces, to create beautiful wholesome food from scratch to nourish our family and friends, to stop for a moment and just be with our families.

This year, as you prepare for Christmas, consider how you can do things slightly differently. From opting for more nourishing food choices, remembering to have compassion for those people in your life that push your buttons so well, being kind to yourself and your body, to being mindful of those who are less fortunate. There is a gift in Christmas, beyond gift giving and receiving – I hope you cherish this special opportunity to celebrate with those you love. When you wake up each morning in the lead up to Christmas, instead of thinking “I have to do so much today” try shifting that to “wow, I get to do so much today”.

Wishing you all a wonderfully nourishing and restorative Christmas!

With warmth,

Dr Libby x

Feeding Fussy Children

June 18, 2019December 7, 2016 by Dr Libby Weaver

Children who refuse to eat certain things (or in some cases, most things) can cause concern for parents who want to ensure their little ones are getting the nutrition they need in their growing bodies. Some version of the words “I don’t like that,” before even tasting a mouthful, are echoed New Zealand-wide by fussy children who won’t be swayed by even the sneakiest vegetable inclusion to a meal. Research has suggested it can take children up to seven interactions with a food before they accept it; many parents are exhausted after the first attempt.

So how do we get our little humans to be open to consuming the whole, real foods that fuel their bodies with the nutrients they require and foster a positive relationship with food from a young age? It can require patience, consistency and a whole lot of resilience. Here are some strategies that can help you get your children over this nourishment hurdle.

Explain the nutritional value to them.
Children are curious creatures, always wanting to know how things work and the “why” behind them. Instead of suggesting that they eat something because it is “healthy” (a word that has no connotation to most three-year-olds), explain the benefit of eating a particular thing. Even from a young age, when children start to hear the “so what” – the reason the orange is a good choice for them – they are more likely to eat the food. Link the nutritious food choice to something that they care about, for example, being a good rugby player or dancer.
Involve them in the preparation and cooking process.
Children who are included in food preparation and the cooking of meals are more likely to get excited about eating what you’ve created together. It also provides an excellent opportunity to explain to them the nutritional benefit of each ingredient. This may not work as an “every day” strategy since it may not be a quick process but involve them as often as it works for you. For older children, give them specific tasks (such as washing the vegetables) or assign a night of the week where they plan the menu (with guidance of course) and you cook together.
Change your language around food
We’ve been conditioned to perceive foods as either “healthy” or “unhealthy”. Foods aren’t healthy—they are nutritious. Or not. Humans are healthy. Or we are not. It is more accurate and more beneficial to describe a food as nutritious or nourishing rather than healthy or unhealthy. The more nutritious food we choose, the healthier we are. The older children become, the more they will have created their own perception about what is “healthy”. For some children, healthy and food in the same sentence is a win and something they want to partake in. While for others, they link “healthy” to “yuck”. Through food language and explanations that are meaningful to them, help children to establish a pattern of making nutritious food choices that they perceive as beneficial for their bodies throughout their lives.
Are they zinc or iron deficient?
Zinc is responsible for the taste and texture of food and unfortunately zinc deficiencies are common in children. It can be a vicious cycle as foods rich in zinc may not be readily chosen by children who particularly need it, which include oysters, beef and lamb. Iron is essential for a good appetite and this too, is a common nutritional deficiency in childhood, and one that can lead to fussy eating.

How to support hay fever naturally

June 18, 2019December 7, 2016 by Dr Libby Weaver

For some, spring brings an inner rejoicing—the onset of warmer weather that allows us to pack away our winter woollies and step out into the sunshine again. For others, the onset of hay fever means that spring is a difficult season — full of itchy, watery eyes and sneezing fits. This truly irritating immune response occurs when a type of immune cell called a mast cell releases histamine – it can be debilitating for sufferers. Caused by reactions to substances in the air that we inhale or foods we consume, it can be set off specifically in spring when the grasses and plants begin to pollinate more heavily in response to the warmer weather.

Reducing your exposure to these substances isn’t always possible, without relocating! So here are seven natural anti-histamines and anti-inflammatory agents that can help you to keep your hay fever symptoms at bay.

Local honey
If we slowly and surely build up our body’s resilience to an allergen, it can reduce our reactivity to it. The bee pollen in honey can assist in desensitising your body to the pollens in the air. The bees from your local area will be pollinating the plants around you that are specifically causing you grief, so always make sure that you choose a local honey. Continue to eat small amounts of it throughout the year rather than just around hay fever season for the best results.

Vitamin C
Research has shown the combination of vitamin C and bioflavonoids to help reduce the inflammation caused by histamines. In order for these nutrients to do their work, the recommended daily dose is 2g of vitamin C and 1500mg of bioflavonoids. Vitamin C and bioflavonoids can be found in broccoli, capsicum, kiwifruit and citrus fruits or you may like to supplement. For optimum effect, take half a dose in the morning and half in the evening.

Turmeric
A known anti-inflammatory, turmeric, or specifically the active agent curcumin, supports a healthy immune system. It has been found to prevent the release of histamine from mast cells. Try grating this whole root into a stir-fry or juicing a 4-5cm piece with carrot and lemon. If you’re struggling to find it fresh, it is also readily available as a dried powder. Add a teaspoon to a smoothie or make your very own turmeric latte by combining it with milk of your choice, a teaspoon of coconut oil and a sprinkle of pepper, which assists your body to absorb the curcumin.

Eat more quercetin rich foods
Studies have established that this flavonol can help to reduce the immune system’s reactivity to histamine. High amounts of quercetin can be found in sweet potato, watercress, broccoli, kale and green tea. You can also find it as a supplement. To reduce inflammation and histamine in your system, take a therapeutic dose of 600mg of quercetin three times daily.

Omega-3 fatty acids
While there is no evidence to support omega-3 fatty acids as a direct allergy remedies, studies have proven that it may assist through association by dampening down the production of prostaglandin E2 and inflammatory cytokines—two inflammatory chemicals in the body. Good sources of omega-3 fatty acids are oily fish, such as sardines or salmon, walnuts and flaxseed oil.

Vitamin A and zinc
Both of these integral nutrients help to stabilise the structure of the membrane. This helps it to become less reactive to histamine, reducing production of mucous and overall irritation. Including some foods that are rich in these two substances every day can be very beneficial. Beef, lamb, oysters and seeds (such as sunflower and pumpkin) are food sources of zinc. Vitamin A (or beta-carotene which can be converted into vitamin A) can be found in dark leafy greens, apricots, carrots, sweet potato and liver.

December 2016

Feeding Fussy Children

How to support hay fever naturally

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